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  • Title: Metabolism variation and better storability of dark- versus light-coloured soybean (Glycine max L. Merr.) seeds.
    Author: Liu J, Qin WT, Wu HJ, Yang CQ, Deng JC, Iqbal N, Liu WG, Du JB, Shu K, Yang F, Wang XC, Yong TW, Yang WY.
    Journal: Food Chem; 2017 May 15; 223():104-113. PubMed ID: 28069115.
    Abstract:
    The effects of storage duration on the seed germination and metabolite profiling of soybean seeds with five different coloured coats were studied. Their germination, constituents and transcript expressions of isoflavones and free fatty acids (FFAs) were compared using chromatographic metabolomic profiling and transcriptome sequencing. The seed water content was characterized using nuclear magnetic resonance (NMR) relaxometry. Results showed that dark-coloured seeds were less inactivated than light-coloured seeds. The aglycone and β-glucoside concentrations of upstream constituents increased significantly, whereas the acetylglucosides and malonylglucosides of downstream constituents decreased with an increase in the storage period. FFAs increased considerably in the soybean seeds as a result of storage. These results indicate that dark-coloured soybean seeds have better storability than light-coloured seeds, and seed water content plays a role in seed inactivation. It was concluded that there are certain metabolic regularities that are associated with different coloured seed coats of soybeans under storage conditions.
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